Aubergine Lasagna with Ricotta
Notes
Serve and finish with a handful of fresh rucola or for the cheese lovers, blue cheese.
Ingredients
- 2 aubergines
- 250 g ricotta
- Lasagna sheets
- 250g Ground chicken
- Tomato purée
- Provençal herbs
- Salt & pepper
- Grated cheese of choice
- Fresh rucola, to serve
Instructions
- Slice the aubergines lengthwise into thin layers.
- Place them on a baking tray and roast for 20 minutes at 200°C until soft.
- Mix the tomato purée with water until it reaches a sauce consistency. Season generously with Provençal herbs, salt, and pepper.
- Bake in a pan with raw butter ground chicken
- In an oven dish, layer:
- Tomato sauce
- Roasted aubergine
- Ricotta
- Lasagna sheets
- Ground chicken
- Repeat until all ingredients are used and finish with a generous layer of grated cheese.
- Bake for 15-20 minutes at 185°C, until golden brown.
